From Saturday July 4, pubs, restaurants and hairdressers will be able to reopen, providing they adhere to Covid-secure guidelines. See, Increase ventilation. Coughs and sneezes should be caught in a tissue or the crook of your elbow, reduce the risk of COVID-19 cases entering the workplace, reduce the risk of COVID-19 spreading within the workplace, reduce the risk of COVID-19 spreading from the workplace to the wider community, reduce the impact of COVID-19 on output and production from the food industry, reducing risk to an acceptable level through implementing the recommendations in this and other relevant guidance that applies to their workplace, encouraging and enabling workers to follow any advice to self-isolate and supporting them when in isolation, employers must not knowingly require or encourage someone who is being required to self-isolate to come to work, frequent updates of communication (weekly is suggested) to prevent it becoming stale. The team will assist you with contact tracing in the workplace and provide advice on self-isolation for staff, contacts and their households. Ensure that your registered waste carrier services are running and available as required, to ensure there is no build-up of waste on site. It is strongly recommended that there should be visible marshalling by dedicated staff at all points and in particular where staff may congregate or at ‘pinch’ points where people flow into and out of the building or site. Contact tracing is an important step in stopping the spread of COVID-19. Fáilte Ireland has consulted the industry to develop this set of detailed and practical guidelines to prepare restaurants and cafes to re-open safely. The guidelines have been issued by the Directorate of Tourism to keep a check on coronavirus infection. The FSA has provided guidance for food businesses on adapting and reopening due to COVID-19 and guidance for food businesses undertaking a rapid shut-down in response to COVID-19. Restaurants, pubs and bars can open in regions that are placed in level zero, level one, level two or level three. You should keep monitoring the government response to COVID-19 for further updates. Consider designating managers or senior staff to act as visible marshals to supervise entry points. Infographics and appropriate languages should be used where possible. Cleaning products made-up or diluted before any closure should be disposed of as effectiveness reduces over time. It is vital that employers play their part by: The NHS Test and Trace service is key to helping manage the risk of COVID-19 spreading further in the community and in workplaces. Ensure social distancing of 2 metres if possible while awaiting entry, and if not ensure maximum feasible social distancing is practised. The actions the enforcing authority can take include the provision of specific advice to employers to support them to achieve the required standard, through to issuing enforcement notices to help secure improvements. In the Fall of 2020, the pandemic of COVID-19 surged again in Philadelphia. Check for any evidence of temperature abuse which may render the food unsafe. Consider using visible marshals to ensure unwell staff do not board shared transport. You will be provided with information about the outbreak management process, which will help you to implement control measures, assist with communications to staff, and reinforce prevention messages. When someone develops symptoms of COVID-19, they should arrange to obtain a test and alert people they have been in close contact with in the 48 hours before symptom onset. Find your local PHE health protection team. All doors and windows should remain open wherever possible to allow greater ventilation and prevent touching of window handles (subject to appropriate fly screening). See, Cohort working teams to lower staff mixing. All content is available under the Open Government Licence v3.0, except where otherwise stated, Support for businesses and self-employed people during coronavirus, What you need to know about COVID-19 and food, Prevention and management of outbreaks – the role of employers, nationalarchives.gov.uk/doc/open-government-licence/version/3, Hazard Analysis and Critical Control Point, guidance for food businesses undertaking a rapid shut-down in response to COVID-19, guidance on shielding and protecting people who are clinically extremely vulnerable from COVID-19 in England, guidance to help employers conduct a COVID-19 risk assessment, easy-to-translate communication materials, guidance when transporting workers from their accommodation to place of work, takeaways and restaurants offering a pick-up service, guidance on the NHS Test and Trace service for employers, businesses and workers, Coronavirus (COVID-19): guidance and support, Transparency and freedom of information releases, a loss of, or change in, your normal sense of taste or smell (anosmia), before handling clean cutlery, dishes, glasses, or other items to be used by the customer, after handling dirty or used items, such as collecting used dishes from customer tables, after touching high-contact surfaces, such as door handles, when moving between different areas of the workplace, after blowing your nose, coughing or sneezing. 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